Honey Roasted Onion Tart

Servings: 3

• Calories: 656 | Total Fat: 39.1g
• Carbohydrates: 61.1g | Saturated Fat: 10.5g
• Cholesterol: 21mg| Protein: 13.1g
• Sodium: 1031mg | Sugar: 24g
• Fiber: 1.5g

• Prep Time: 25min
• Cook Time: 1hr 15min
• Total Time: 1hr 40min

Ingredients

• 1) 1 Sheet frozen puff pastry (half of 17.3 oz. package), thawed
• 2) 3 bacon slices, cut crosswise into 0.5 inch pieces
• 3) 0.25 cup of honey
• 4) 0.25 cup of dry white wine
• 5) 2 large sweet yellow onions (about 680gr), cut into 0.25 inch thick rounds
• 6) Nonstick vegetable oil spray
• 7) 0.75 cup crème fraiche
• 8) 0.5 teaspoon fine sea salt
• 9) 1/8 teaspoon freshly grated nutmeg
• 10) 1 teaspoon fresh thyme leaves

Steps

• 1) Position rack in top third of oven and preheat to 375ºF / 190ºC.
• 2) Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10 inch rectangle. Fold 0.5 inch of pastry edges in toward center on all sides, forming 13x9 inch rectangle.
  Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with form to form rim. Chill crust.
• 3) Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Reserve 1 tablespoon of bacon drippings from skillet.
• 4) Whisk honey, wine, and reserved bacon drippings in a large bowl. Add onions and toss to coat.
• 5) Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes.
  Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30-45 minutes.
  Remove from oven and let cool slightly.
• 6) Increase oven temperature to 400 degrees.
• 7) Mix crème fraiche, sea salt, 0.25 teaspoon of black pepper, and nutmeg in a small bowl. Using offset spatula, spread crème fraiche over curst to folded edge and arrange onions on top. Sprinkle with bacon.
• 8) Bake tart until crust is light golden brown and topping is bubbling, 20-25 minutes. Sprinkle with thyme and serve.

Notes

• 1) Some issues with dough not cooking fully, try cooking dough for a few minutes before adding crème and onions.
• 2) Add more onions!
• 3) Substitute crème for goat cheese and bacon for vegetables.
• 4) Original serving size was 6 but to obtain accurate nutrition facts I have kept it to the site author's 3 servings.